January 23, 2011: After exhaustive reading of posts on this site, I tried to apply so many of the good ideas I found here including bringing milk to room temp before heating, using a salt shaker to salt the cheeses and using a pretty low temp to start (48-50 degrees - might go lower - what do you think?)
10:00 a.m.: Took 2 gals of whole organic pasteurized milk out of refrigerator to come to room temp as suggested by Likesspace in a post from 2.8.09.
While waiting, set up turkey roaster and experimented with bringing water to 90 degrees.
2:15 p.m.: Warmed bottles of milk under tap for a short time and poured into turkey roaster to bring to 90 degrees.
3:40 p.m.: Added ½ t. Flora Danica straight from packet. Added 1/16 t of Penicillium Candidum directly to the milk as well. Noticed that temp on the other end of the roaster from where I originally had the thermometer was 88 degrees. Nudged the thermostat and stirred the milk. Waited until the milk came back to 90 degrees to start the 90 minute timing. All supplies come from cheesemaking.com
5:35 p.m.: Added ¼ t animal rennet diluted in ¼ c filtered water
6:55 p.m.: Tested for clean break and cut the curd. It seemed a little soupy as I was cutting but curds, when stirred were set up.
7:10 p.m.: Stirred gently for 15 minutes and finished at this time. Began a 15 minute resting period.
7:26 p.m.: Began pouring whey off. I stopped pouring when I started losing curd during the pour and ladled the remaining whey from the curd. I had purchased 4 molds (4.25x4.25) because the recipe for 2 gallons was to yield 4 cheeses. The recipe calls for filling the molds to the top. I filled only 3 about ½ to ¾ inch from the top. Maybe my curd was more dry since I had ladled quite a bit of whey off. Used a mold sandwich as the recipe calls for: plastic embroidery mat and 6x6 maple board on top and bottom of mold. Should have gone with my instincts & divided curds evenly among the 4 molds.
10:00 p.m.: 2nd hourly flip of the cheeses. They are draining nicely and not sticking to the mat. They are about 2 inches high
Midnight: Why didn't I start this in the morning – I should have known the turkey roaster experiment would take more time! Final flip for the evening. I was going to stay up and flip one more time and put in the cheese cave (refrigerator adjusted for this purpose) but I was just too damned tired and several people on the boards said they left them out over night so I did, too. They were still about 2 inches high and fairly dry. Put them in the roaster pan with lid cocked to keep the cats out! ;D
8:08 a.m.: Flipped the cheeses for the last time. No sticking. Look ok to me.
9:34 a.m.: Unmolded the cheeses. They are 1 ¾, 1 ¾ and 1 ½ inches. I salted two of them using a salt shaker and guessing the amount – liberal application to top, bottom and sides based on what I read in the forum. The third I measured 1 t of salt onto a plate and rolled the cheese around in it. The cheeses were firm (too firm?) and I could easily handle them to apply salt without having them crumble. I then used my (very clean) fingers to rub the salt evenly over the surfaces.
2:10: Into the cheese cave which is still being adjusted. It was at 42 degrees & 55% humidity but I have a wet paper towel in the box and the lid is closed so the RH should come up quickly.
1/25/11 Second day in the cave. Temp is about 50 - not letting it go above that and shooting for around 48. Finewino says he's had great results at lower temps - slower aging, no ammonia smell - so I thought that seemed the way to go. Especially since I'll be leaving these babies on their own for a month while I escape the cold of PA and go to FL. RH is 92% - striving for 95%. Cheeses don't have any wetness on them - rather dry to touch. Does that seem right? Is it ok to flip them with clean hands or will that disrupt mold growth - should I use a sandwich technique?
I understand what you mean by soupy. That's pretty right for this cheese, but I'll often let the curd mass get a little more firm because that's just how I like it. I also age my Camembert in lower temperature, my regular fridge actually. This does cause the Geo to take it's sweet time showing up, usually about 2 weeks. Again, I don't mind this much, but the fear is that unwanted molds have a chance to sneak in. Clean handling prevents problems. I flip by well washed hands. I like a dryish surface to the cheese, but I like to know that there is adequate humidity in the aging box, determined by condensation. I wipe this off for a few days, then let the little bit remain. My fear for you is that you'll be leaving them for a month. Will anyone be flipping them for you?
Thanks for the info smilingcalico.
As of day 6, no bloom but, I kind of expected that considering the temperatures have dipped as low as 38 while I learn how to regulate this fridge! I've been keeping it in the box with the lid closed. There's a paper towel on the bottom (wet from draining) and then the plastic grid with the cheeses on top. I also wet a paper towel and put it in the corner. My humidity appears to be about 90% steady. Only once did I wipe some drops off the top of the lid. Just checked them and they have a good smell - no ammonia but a Cam smell, so I'm hopeful. For the first time the bottom was a little wet so I dried everything out and laid them on a paper towel to blot while I wiped the box.
I do have someone staying at the house while I'm gone. She'll be glad to flip but I don't want it to be a pain for her. I timed this so that the bloom should be started before I leave but at this point it might show up as I'm packing the car! ::) I've read that some just wrap their cheeses once the bloom shows up and forget about them while others leave them unwrapped and flip them. What do you suggest? Do I keep them in the covered box, then?
I leave them in the box, unwrapped. The normal Camembert cellophane you can get doesn't breathe as well as claimed, and I haven't yet tried Formaticum. Looking at your make, the curds look like they were cut a little too small. At least they're smaller than where I'd cut them. When mine go into the mold, they're big and sloppy, and form well to the mold so that the sides and top/bottom are very uniform. I drain about an hour before the first flip. Keep us posted.
Thanks. Ha - I was just going to post a pic of what mine looked like going into the molds. Seems like I took a hundred pictures but not of that. :-\
I'll post a pic when/(if) I get bloom. Thanks for the points on the size of the curd - very helpful. Do you think I might have removed too much whey at the start?
I think they were more dry due to cutting size rather than whey removal. But I've been following this post on my phone, not full size computer screen, so I could be misjudging their true size. I cut mine to roughly 1 inch cubes.
The bloom is well started, particularly on the sides. I used clean hands to rub them a bit to encourage more even growth - something I've read about doing on the forum. So far, the cheeses feel firm to the touch. Temp is at 45 degrees, humidity around 90, box lid closed completely.
One more question before I leave these babies in the care of a sitter: do I leave the box lid on or should it be open for circulation over the next several weeks? How often do the cheeses need to be turned at this point? I'm reading that the current temp (45 ) is probably fine - is that right? What about humidity at this point? OK - well, that's, let's see...4 questions... ::)
Sorry for the belated response. I started to reply earlier but got distracted. I leave mine covered as the humidity is just right, but I flip them daily, so they also get a fresh air exchange. If you don't want to overburden your cheese sitter, every other day would be sufficient. Enjoy your vacation.
Thanks, that sounds perfect! I really appreciate your help. I'll post the results/pics when I get back!
Day 12 - How do these look? The cheeses are dry as is the paper towel beneath. I just wiped a little moisture off sides and top. Should they be wrinkled like this? They are beginning to be just a tad soft to the touch on the sides - normal? Flipping daily, temps around 45. Thanks, smilingcalico, for hanging in with me. Deb
The wrinkle isn't always a bad thing but seems to happen more if the Geo takes off while the cheese is still a bit wet. I would suggest sprinkling a little salt on the cheese, and getting them in a cooler spot, unless you plan on eating them real soon. The softness indicates the pate is ripening already. Aren't you on vacation already? They sound like they'll be ready to eat in about a week give or take.
Success! (I think :D) I had to leave my cams in the care of a housesitter for 4 weeks. She turned them from time to time and maintained the temp/humidity at 45-47/90. I couldn't wait to cut one the instant I got home. They are beginning to shrink in on themselves a little but the taste is wonderful. As soon as I cut one the cheese oozed from the center. I'm not sure how long they'll last though because they are definitely ripe! I wrapped the remaining two and put them in the regular fridge. Now, I need someone to help eat them in a hurry!
That looks fantastic! I got worried there because they sounded like they were maturing quickly and I knew you were on vacation. Looks like you will have to get to eating them fast before they start to ammonianate! Congratulations on your success!
Thanks, smilingcalico! Wow - that felt good! Yes - I have to find some friends to share this with quickly! It's very tasty but also starting to get stronger. Had I been here I think I would have enjoyed them 2-3 weeks ago. Not sure why they matured so quickly - the temp was maintained well under 50 (mostly 45-47 degrees) with over 90% humidity. With my limited knowledge, I thought that this lower temp would slow the process. On the other hand, maybe it's exactly where it should be for when I started it.
What a cheese nerd I am - up at 5:30 scanning this site! ::)
Congratulations, dadz. I've been following this thread, and it's been interesting to see the process unfold. I've got several harder cheeses in the cave, and when I get back I plan to do a softer cheese - reblochon, vacherin, or camembert - so I've really enjoyed your chronicle. Your cheeses look wonderful.
QuoteWhat a cheese nerd I am - up at 5:30 scanning this site! ::)
Well...I think there are (https://cheeseforum.org/forum/index.php/topic,6407.msg45639.html#msg45639) at least a few of us (https://cheeseforum.org/forum/index.php/topic,6493.msg46317.html#msg46317). ;D
You were pretty on target actually for the make. Normal ripening temp for Camembert is about 48°f, and 95% humidity. This puts you anywhere from 6-8 weeks ripening. I was following another post where an issue of quick ripening may have been caused by the curds being too moist when the rind formed, I mention this solely as to let you know of a factor you might want to control for if you want a longer ageing cheese (if you vacation a lot). You earned a cheese from me for your great first Camembert!
Thanks SO much for this post, SmilingCalico! We just polished off my first batch of camembert (had 3 small wheels total, last wheel eaten at ~9 weeks and it was RIPE!) and started my second. My second batch only yielded 2 wheels with the same recipe (from Tim Smith's Artisan Cheesemaking), I did drain more this time, similar to your description. I'm SO looking forward to tasting the next batch and starting my 3rd!
Thanks, C&W, glad I could help you both! If I can help more, I certainly will!
May I asked where did you buy your camembert moulds? They look beautiful, correct size for me. Thanks
Sorry Cheesequeen- haven't been on the boards for a LONG time and missed your post. ::) Hope by now you found your cam molds. I got mine from New England Cheese Supply and I'm gearing up to give it another go so I'm checking out the boards again! https://cheeseforum.org/forum/Smileys/default/azn.gif (https://cheeseforum.org/forum/Smileys/default/azn.gif)